If you’ve ever made a pie before, you’ll know that it’s all about the different layers and components.
First you might have to bake blind or let a base set in the fridge, before getting to work on fillings and toppings and doing the same again.
In short, it’s all a bit of a faff, but this recipe shared by Bob Wilson helps you save time and effort, while making a delicious dessert that looks fancy.
‘Uncle Bob’s Impossible Pie’ – as Bob calls it – was a recipe of his mother’s.
He tells Metro.co.uk: ‘We all loved custard tarts and this was a great and easy variation. It can be eaten hot or cold and if you don’t like coconut you can use other things in its place (like a few raisins) or nothing, topping it with nutmeg.’
65-year-old Bob, who is retired but formerly worked as a Print Manager at a school and is now writing a children’s book, said he’d had amazing feedback about his receipe.
‘My old school catering manager tried it and the students loved it – also my mother was a catering manager for a few schools and it was one of their favourite desserts,’ he says.
‘Whenever we serve it for guests they want the recipe. It layers itself which is also something any teacher of Domestic Science or Science could have fun explaining. Not “impossible” but sounds it.’
If you fancy giving Uncle Bob’s no-so-impossible pie a go, here’s the recipe:
- 4 eggs
- Quarter cup margarine
- 1 cup sugar
- Half cup plain flour
- Pinch salt
- Half teaspoon baking powder
- 2 cups milk
- 1 cup desiccated coconut
- 1 teaspoon vanilla essense
Put all the ingredients into a blender or food processor and blend until smooth. If you don’t have a blender, use a bowl and a wooden spoon, but make sure everything is combined.
Pour everything into a 10-inch pie dish.
Bake at 180C for one hour.
Bob says: ‘When done the crust will be on the bottom, the custard will be in the middle, and the coconut will be on the top. Right where they belong.’
You’ll have yourself a proper crowd-pleasing pie, with hardly any washing up.
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